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Turkey and Stuffing Egg Rolls
When I came across this idea for making egg rolls packed with turkey and stuffing there was no way that I was going to wait until I had Thanksgiving leftovers to make them.
Course Appetizer or Main
Cuisine American
Keyword egg rolls, stuffing, Thanksgiving, turkey
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 12 rolls
Calories 154 kcal
Author Mike
For the egg rolls 1 pound turkey breast cooked, cut into small cubes 1 package Stove Top stuffing prepared (or two cups) 1 egg beaten with 1 tablespoon warm water 12 egg roll wrappers oil for frying gravy warmed, for dipping (I used our Cajun gravy ) Cranberry dipping sauce for dipping (see below) For the cranberry dipping sauce
For the egg rolls Heat a few inches of oil to 375 F in a deep fryer or Dutch oven.
Combine the turkey and dressing in a bowl.
Working in batches. brush egg and water around edges of the egg roll wrappers.
Add 2 tablespoons of turkey in the center of the wrappers.Roll up tightly and fold in the edges. Brush on more egg to help seal the rolls.
Fry the egg rolls for 1-2 minutes, rotating as they cook, until golden brown. Remove to a pap towel-lined plate to drain and cool.
For the cranberry dipping sauce Place cranberry sauce in a medium saute pan over medium heat.
Stir until melted.
Add the sugar and zest and stir.
Add water as needed to reach the desired consistency.
Calories: 154 kcal | Carbohydrates: 26 g | Protein: 10 g | Fat: 1 g | Saturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 35 mg | Sodium: 168 mg | Potassium: 117 mg | Fiber: 1 g | Sugar: 18 g | Vitamin A: 45 IU | Vitamin C: 1 mg | Calcium: 15 mg | Iron: 1 mg